Jalapeno Dogs with Roasted Corn & Poblano Topping

• 1 ear corn on the cob
• 1 large poblano chile, seeded, chopped
• 1/2 cup chopped red onions
• 1 large clove garlic, chopped
• 1 tsp. ground cumin
• 2 tsp. olive oil
• 4 OSCAR MAYER Jalapeno Dogs
• 4 corn tortillas (6 inch), warmed
• 1/4 cup crumbled queso fresco
• 1/2 lime, cut into 4 wedges

1. Heat oven to 425 degrees F.
2. Cut corn from cob; place in medium bowl.
3. Add next 5 ingredients; mix well.
4. Spread onto bottom of shallow pan.
5. Bake 15 min., stirring after 8 min.
6. Meanwhile, cut hot dogs lengthwise in half, being careful to not through to opposite sides.
7. Open each to flatten; cook in large nonstick skillet on medium-high heat 5 min.
8. or until heated through and lightly browned, turning after 3 min.
9. Top tortillas with hot dogs, roasted vegetables and cheese.
10. Drizzle each with juice from 1 lime wedge.

corn, poblano chile, red onions, clove garlic, ground cumin, olive oil, mayer, corn tortillas, queso fresco, lime

Taken from www.kraftrecipes.com/recipes/jalapeno-dogs-roasted-corn-poblano-topping-166961.aspx (may not work)